Blueberry Streusel Coffee Cake

So I was at Whole Foods and right as I walked in there were stacks and stacks of organic blueberries on sale. Large cartons of them. So, naturally, I swooped in the got a bunch. “I can always freeze them”, I said to myself. Of course the whole time I shopped I was trying to figure out what to make with the fresh blueberries.

It was Kristina’s birthday yesterday so I thought I would make something for her for breakfast. Researching, I found a recipe for Blueberry Streusel Coffee Cake on the Penzy’s website. This was perfect.

I adapted the recipe a bit by baking it in a tube pan, using fresh blueberries and only brown sugar.

Cake batter:

2 3/4 Cups flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

3/4 Cup butter, softened

1 Cup light brown sugar

3 eggs

16 oz sour cream

2 tsp. Vanilla

Streusel:

3/4 Cup brown sugar

3/4 Cup chopped walnuts

2tsp. Cinnamon

2 Cups fresh blueberries

Preheat oven to 375°. Grease and flour a tube pan.

Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

In a separate bowl with an electric mixer cream the butter and sugar until fluffy. Add eggs one at a time beating well after each addition. Add the flour mixture alternating with the sour cream and vanilla. Beat for an additional 2-3 minutes, until well blended.

Combine the streusel ingredients except for the blueberries and reserve 1/2 cup. Toss the rest of the streusel with the blueberries.

Spread 1/3 of the batter in the pan, top with 1/2 of the berry mixture, another third of the batter, the rest of the berries, and finally the remaining batter. Sprinkle on the reserved streusel topping.

Bake 1 hour or until a toothpick comes out clean. Cool 10 minutes on a wire rack. Carefully turn the pan over onto a serving plate or cake stand and remove from pan.